Chile Verde

A celebration of all things chile, this is my take on the dish that has become a staple in the American Southwest. I think it tastes best when moderately spicy. In late summer, when Hatch chiles are in season, I’ll use them instead of poblanos.

I admit to being a rice klutz. But with the Instant Pot, I finally have a foolproof and forgiving system for producing amazing rice every time. The keys to success are rinsing and draining the rice before cooking, using homemade broth, and allowing the rice to rest after cooking.

Cuisine

Mexican

Course

Main Course

Difficulty

Medium

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4 servings, all-purpose flour, anaheim chiles, arroz blanco, black pepper, chicken broth, chopped fresh cilantro leaves, contributed, cook 51 min, cumin, Deborah Schneider, diced avocado, diced red onion, garlic, kosher salt, lard, long grain white rice, main course, medium, mexican, poblano chiles, pork shoulder, prep 20 min, pressure cook, red potatoes, roma tomatoes, sauté, serrano chile, sour cream, tomatillos, vegetable oil, water, white onion

Prep Time

20 min

Cook Time

51 min

Servings

4 servings

Ingredients

3 tomatillos
1 serrano chile
3 anaheim chiles
2 poblano chiles
2 tbsp lard
2 lbs pork shoulder
1 1/2 tsp kosher salt
1 1/2 tsp black pepper
1 small white onion
8 cloves garlic
1 tbsp cumin
3 tbsp all-purpose flour
2 1/2 cups chicken broth
3 roma tomatoes
8 ounces red potatoes
sour cream
chopped fresh cilantro leaves
diced red onion
Diced avocado
arroz blanco
2 tbsp vegetable oil
1/2 small white onion
3 cloves garlic
2 cups long grain white rice
2 tbsp kosher salt
1 1/4 cups Water
1 cup chicken broth

Instructions

Line a cast-iron griddle or skillet with aluminum foil, set over high heat, and roast the tomatillos and serrano, turning often, for 5 to 7 minutes, until lightly charred and slightly softened. Transfer to a blender. Dice 1 Anaheim chile and 1 poblano chile and set aside. Add the remaining 2 Anaheims and 1 poblano to the blender and puree until smooth.
Press Sauté—normal/medium on the Instant Pot and heat the lard. Add half of the pork in a single layer and cook, stirring occasionally, for about 5 minutes, until lightly browned. Season with 1 1/2 tsp of the salt and 3/4 tsp of the pepper, then, using a slotted spoon, transfer the pork to a plate. Add the remaining pork, the onion, garlic, and cumin and cook, stirring occasionally, for about 2 minutes, until lightly browned. Season with the remaining 1 1/4 tsp salt and the remaining 3/4 tsp pepper. Add the flour and cook, stirring frequently, for about 2 minutes, until the flour begins to brown. Add the reserved pork, the broth, tomatoes, and potatoes (if using) and scrape up any browned bits on the bottom of the pot. Press Cancel.
Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 25 minutes. When the cooking program is complete, press Cancel. Let the pressure release naturally for 20 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the reserved diced Anaheim and poblano chiles. Taste and adjust the seasoning with salt and pepper if needed. Serve with the rice, passing the sour cream, cilantro, diced onion, and avocado on the side.
Press Sauté—normal/medium on the Instant Pot and heat the oil. Add the onion and garlic and cook, stirring constantly, for about 1 minute, until lightly browned. Add the rice and cook, stirring, for about 2 minutes, until the grains begin to take on a light golden tinge. Press Cancel. Add the salt, water, and broth, then scrape up any rice that may be stuck to the bottom or sides of the pot. Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot housing and gently swirl the inner pot to get the grains to settle into an even layer. Return the inner pot to the housing.
Secure the lid and set the Pressure Release to Sealing. Press Rice.
When the cooking program is complete, press Cancel. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, using a fork or chopsticks, gently fluff the rice. Wipe off the condensation from the lid, then replace it without securing it. Let the rice rest for 10 minutes. Serve hot.

Notes

Variations
For rice with fresh tomato, add 2 Roma tomatoes, cored, seeded, and diced, while the rice
rests.
For Lemon-Herb Rice, stir in the juice of 1 lemon and about 2 tbsp chopped fresh
cilantro, basil, or flat-leaf parsley leaves, just before the rice rests.
For long-grain brown rice, use 1 1/4 cups each chicken broth and water (for a total of 2 1/2 cups
liquid) and cook on Pressure Cook for 15 minutes.